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Recipe Roundup: Sweet Potatoes

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Whether they’re roasted simply or baked into a classic casserole, sweet potatoes are a must on many Thanksgiving tables. Try these creative and inspired recipes, from salads and sides to a showstopping cheesecake dessert.

 

Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats. The dense sweet potatoes stand up well to hearty kale and crunchy nuts.
Sweet Potato Puree with Marshmallow and PecansSweet Potato Puree with Marshmallow and Pecans
This play on the traditional holiday dishes with brown sugar, pie spices, butter, toasted pecans and a homemade marshmallow topping comes from Andy Ticer and Michael Hudman of Memphis’s Hog & Hominy. The dish stays on their menu all winter long.
Sweet Potato MashSweet Potato Mash
Melted butter seasoned with fresh sage, ground cinnamon, grated nutmeg and brown sugar give a flavor boost to these mashed sweet potatoes. Drizzle with the maple-pecan topping for a sweet crunch.
Sweet Potato Cheesecake with Marshmallow MeringueSweet Potato Cheesecake with Marshmallow Meringue
Vibrant orange yams create a stunning contrast to the dramatic, sweet marshmallow meringue topping in this showstopping dessert. You can bake the cheesecake a day in advance, then refrigerate until ready to add the meringue.
Roasted Sweet Potatoes with Chiles and Herbed Yogurt SauceRoasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce
Looking for something lighter and healthier than your usual Thanksgiving sweet potatoes, which are typically sweetened with brown sugar and topped with marshmallows? Try this simple dish, which gets a kick of heat from Calabrian chiles.
Sweet Potato Soufflé with Spiced Pecan ToppingSweet Potato Soufflé with Spiced Pecan Topping

The warmly spiced crunch of the pecan streusel contrasts nicely with the smooth and naturally sweet soufflé. Bonus: it’s an easy dish to make ahead.

 

Twice-Baked Sweet Potatoes with Pecan-Bacon Streusel and MarshmallowsTwice-Baked Sweet Potatoes with Pecan-Bacon Streusel and Marshmallows

For many, sweet potatoes topped with marshmallows are a nostalgic Thanksgiving favorite. In this recipe the traditional dish gets a new twist with and fun new topping in the form of mini-marshmallows that are lightly browned using a kitchen torch.

 

Sweet Potato and Cranberry HashSweet Potato and Cranberry Hash
Diced and combined with green onions, cranberries and a touch of spice, sweet potatoes make a savory-sweet hash that is delicious served with poultry, pork or game.
Sweet Potato and Leek CustardSweet Potato and Leek Custard
Singing Brook, a hard sheep’s milk cheese made at Tennessee’s Blackberry Farm, lends a wonderful contrast to the sweet potatoes and garlic in this dish. If you like, substitute pecorino romano instead.
Sweet Potato Gratin with PecansSweet Potato Gratin with Pecans
This gratin will be welcome on the Thanksgiving table, but you can also serve it as part of a breakfast buffet, alongside eggs and bacon.
Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry TomatoesRoasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil before, you’re in for a pleasant surprise
Sweet Potato Puree with Caramelized MarshmallowSweet Potato Puree with Caramelized Marshmallow
This recipe from James Tracey of Craft in New York City takes an old favorite in a sophisticated new direction with homemade marshmallow meringue. Whipped to stiff peaks, the sugary meringue turns golden brown as it bakes in the oven atop silky, nutmeg-scented sweet pot
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Recipe Roundup: Clean Eating Recipes

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Ring in the new year with meals that showcase whole, natural foods at their most delicious. Focus on recipes with fresh, seasonal vegetables, nutritious whole grains and lean proteins, and you’ll be surprised how easy healthy eating can be. Here are some of our favorites!

 

Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads like this one. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
Wheat Berries with Roasted Parsnips, Butternut Squash and Dried CranberriesWheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
This hearty dish combines wheat berries (whole wheat kernels) with roasted root vegetables for a quick side dish or light dinner.
Chicken with Squash, Turnips and ShiitakesChicken with Squash, Turnips and Shiitakes
Braising chicken with earthy mushrooms and root vegetables allows all the flavors to mingle, creating something that’s even better than the sum of its parts. Serve with brown rice to soak up the juices.
Toasted Quinoa with Chicken and MangoToasted Quinoa with Chicken and Mango
This protein-packed dish is simple to make. It features pan-seared chicken with a mango-cucumber-yogurt raita, with flavors influenced by the cooking of India.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats and poultry. Sweet potatoes are high in nutrients and vitamins and they keep well, so they’re great to have on hand for healthy meals.
Salmon with Quinoa and Parsley VinaigretteSalmon with Quinoa and Parsley Vinaigrette
Salmon is a terrific source of omega-3 fatty acids, which are associated with heart health. Here, it pairs well with fresh parsley and quinoa, which has a mild flavor and light, fluffy texture.
Zucchini "Pasta" with Butternut SquashZucchini “Pasta” with Butternut Squash
In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.
Beet and Watercress Salad with Farm EggsBeet and Watercress Salad with Farm Eggs
Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets in this salad. For the best taste and vibrant yolk color, seek out eggs from a local egg farm.
Butternut Squash Barley RisottoButternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley; high in soluble fiber, it helps process cholesterol in the body. We also swapped out butter for olive oil, which is high in healthy fats. The cooking method remains the same so your final dish is still the creamy, comforting texture that defines a good risotto.
Cauliflower-Kale Soup with Crispy Kale ToppingCauliflower-Kale Soup with Crispy Kale Topping
Kale lends a beautiful green color to this silky cauliflower soup, which is completely vegan if you use vegetable broth instead of chicken. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this bountiful main-course salad makes an impressive dish for guests. A citrusy vinaigrette and a mix of greens keeps it light and fresh.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is both healthy and hearty. Kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the greens, where they gently simmer to perfection.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Grain salads like this one — with sweet-tart dried fruit and crunchy nuts — will last for several days in the refrigerator and will take on even more flavor as they sit. You can make the salad on a Sunday and pack it for lunch any day of the week.
Parmesan Broth with Lemon, Chicken and SpinachParmesan Broth with Lemon, Chicken and Spinach
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you use shredded rotisserie or grilled chicken; add the rind from a piece of Parmesan cheese during cooking to add depth to the soup.
Halibut with Grapefruit, Parsley and FennelHalibut with Grapefruit, Parsley and Fennel
Halibut is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Paired with shaved fennel and fresh citrus segments, this recipe is as elegant as it is satisfying and re
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Clone: Recipe Roundup: Clean Eating Recipes

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Ring in the new year with meals that showcase whole, natural foods at their most delicious. Focus on recipes with fresh, seasonal vegetables, nutritious whole grains and lean proteins, and you’ll be surprised how easy healthy eating can be. Here are some of our favorites!

 

Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio
Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads like this one. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
Wheat Berries with Roasted Parsnips, Butternut Squash and Dried CranberriesWheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
This hearty dish combines wheat berries (whole wheat kernels) with roasted root vegetables for a quick side dish or light dinner.
Chicken with Squash, Turnips and ShiitakesChicken with Squash, Turnips and Shiitakes
Braising chicken with earthy mushrooms and root vegetables allows all the flavors to mingle, creating something that’s even better than the sum of its parts. Serve with brown rice to soak up the juices.
Toasted Quinoa with Chicken and MangoToasted Quinoa with Chicken and Mango
This protein-packed dish is simple to make. It features pan-seared chicken with a mango-cucumber-yogurt raita, with flavors influenced by the cooking of India.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious alongside roasted meats and poultry. Sweet potatoes are high in nutrients and vitamins and they keep well, so they’re great to have on hand for healthy meals.
Salmon with Quinoa and Parsley VinaigretteSalmon with Quinoa and Parsley Vinaigrette
Salmon is a terrific source of omega-3 fatty acids, which are associated with heart health. Here, it pairs well with fresh parsley and quinoa, which has a mild flavor and light, fluffy texture.
Zucchini "Pasta" with Butternut SquashZucchini “Pasta” with Butternut Squash
In this clever twist on classic spaghetti, long strands of zucchini, made with our spiralizer, stand in for the pasta. It’s a delicious way to cut back on fat and up your intake of fresh vegetables.
Beet and Watercress Salad with Farm EggsBeet and Watercress Salad with Farm Eggs
Assertively peppery watercress is a good foil to the sweet, earthy flavor of beets in this salad. For the best taste and vibrant yolk color, seek out eggs from a local egg farm.
Butternut Squash Barley RisottoButternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley; high in soluble fiber, it helps process cholesterol in the body. We also swapped out butter for olive oil, which is high in healthy fats. The cooking method remains the same so your final dish is still the creamy, comforting texture that defines a good risotto.
Cauliflower-Kale Soup with Crispy Kale ToppingCauliflower-Kale Soup with Crispy Kale Topping
Kale lends a beautiful green color to this silky cauliflower soup, which is completely vegan if you use vegetable broth instead of chicken. A garnish of crispy kale chips and pine nuts adds a satisfying crunch.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this bountiful main-course salad makes an impressive dish for guests. A citrusy vinaigrette and a mix of greens keeps it light and fresh.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is both healthy and hearty. Kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the greens, where they gently simmer to perfection.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Grain salads like this one — with sweet-tart dried fruit and crunchy nuts — will last for several days in the refrigerator and will take on even more flavor as they sit. You can make the salad on a Sunday and pack it for lunch any day of the week.
Parmesan Broth with Lemon, Chicken and SpinachParmesan Broth with Lemon, Chicken and Spinach
Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you use shredded rotisserie or grilled chicken; add the rind from a piece of Parmesan cheese during cooking to add depth to the soup.
Halibut with Grapefruit, Parsley and FennelHalibut with Grapefruit, Parsley and Fennel
Halibut is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Paired with shaved fennel and fresh citrus segments, this recipe is as elegant as it is satisfying and refreshing.
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Recipe Roundup: Winter Salads

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When soups, stews and hearty root vegetables begin to lose their luster, look to winter produce for a fresh, bright salad. With juicy citrus and leafy greens at their peak, there’s no shortage of beautiful combinations — try our favorites below!

 

Radicchio, Orange and Hazelnut SaladRadicchio, Orange and Hazelnut Salad
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
Spinach Salad with Poached Eggs and PancettaSpinach Salad with Poached Eggs and Pancetta
Here, cubes of savory pancetta and a buttery poached egg provide a compelling update to the classic spinach and bacon salad. The recipe takes advantage of the pancetta twice: the crispy fried bits are scattered over the salad, and the rendered fat becomes part of the warm vinaigrette that gently wilts the greens.
Cranberry Bean, Broccoli Rabe and Bacon SaladCranberry Bean, Broccoli Rabe and Bacon Salad
Creamy-textured, nutty-flavored cranberry beans pair beautifully with autumn greens in this hearty salad, which is perfect for a lunch box.
Brussels Sprout and Arugula Salad with WalnutsBrussels Sprout and Arugula Salad with Walnuts
Use a mandoline to create ultra-thin shavings of Brussels sprouts so they are tender enough to enjoy raw in this salad. Paired with peppery arugula and deeply flavored walnut oil, they make a well-balanced dish.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Fluffy quinoa is packed with protein; here, it gets a boost from radicchio, dried tart cherries and crunchy pistachios. Grain salads like this one will last for several days in the refrigerator and will take on even more flavor as they sit.
Shredded Kale Salad with Pancetta and Hard-Cooked EggShredded Kale Salad with Pancetta and Hard-Cooked Egg
Shredding and briefly blanching kale for a salad softens its sturdy texture but keeps it crunchy enough to support hearty, heavier ingredients like hard-cooked eggs and pancetta.
Broccoli and Cauliflower Salad with Pickled Onions and BaconBroccoli and Cauliflower Salad with Pickled Onions and Bacon
Pickled onions contrast beautifully in flavor and color with smoky, salty bacon and cabbage-like steamed broccoli and cauliflower for this simple yet hearty cool-weather salad.
Chopped Chard Salad with Grapefruit VinaigretteChopped Chard Salad with Grapefruit Vinaigrette
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
Warm Wild Mushroom Salad with Bacon VinaigretteWarm Wild Mushroom Salad with Bacon Vinaigrette
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.
Endive Salad with Blue Cheese, Cranberries and Candied WalnutsEndive Salad with Blue Cheese, Cranberries and Candied Walnuts
This colorful salad makes a wonderful starter during the winter months. You can prepare the blue cheese dressing candied walnuts in advance, so it’s great for entertaining.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this main-course salad makes an impressive dish for guests. Serve warm sourdough bread alongside.
Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio

Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. This salad is high in protein; to reduce the fat, omit the cheese and remove the yolks from the hard-cooked eggs.

 

Beet Salad with Mushrooms, Goat Cheese and ArugulaBeet Salad with Mushrooms, Goat Cheese and Arugula
This salad is light and colorful, combining roasted beets and mushrooms with arugula and tangy goat cheese. Top with garlic chips for extra crunch.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious on its own as a light meal or alongside roasted meats. Sweet potatoes contrast beautifully with bright green onions and earthy kale.